Tag Archives: recipe

Garlic Lime Mahi-Mahi

We had some beautiful spring, almost summer-like, weather a couple of weeks ago. It inspired me to make a light and refreshing meal. We happened to have Mahi-Mahi filets and a lime in the refrigerator, and I realized they would be a perfect pairing.

Fish and citrus are generally a great combination, and this recipe did not disappoint. Poaching allowed me to gently cook the fish without needing to watch it carefully. The result was a perfectly cooked, bright and delicious meal that I served with a side of mixed greens. As the weather continues to warm up, we hope you’ll enjoy this recipe as much as we did. I think it will become a regular on our weekly meals as we move into summer!

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Oven Roasted Carrots with Dill

This week’s recipe is an incredibly easy vegetable side-dish that we are excited to share. We purchased a large bag of carrots a few weeks back, and have since been trying to make good use of them (see this other recipe). The Easter Bunny has come and gone, and we still had carrots leftover!

This recipe of oven roasted carrots with dill is a prime example that you don’t need to do anything fancy or complicated to feed yourself and your family. In next to no time, you can get this vegetable side prepped and completed. Enjoy these roasted carrots with dried dill, or your favorite herbs and spices!

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Pesto Ratatouille

Ratatouille is a French vegetable dish, and an incredibly popular Disney movie. This is not a traditional Ratatouille, and in that vein we took similar creativity in making a pesto. That said, it was delicious and I can’t wait to make it again.

We have had fun experimenting with pesto in the past (you may recall Tomato Pesto SaladChicken Pesto Pasta, and Easy Pesto Egg Bake) and last weekend I was craving vegetables at every turn. I have always wanted us to make a Ratatouille but we have had a lot of tomato-based meals lately; so when Brent suggested we use pesto instead of a tomato sauce, I agreed.

We hope you’ll find this variation on a provincial French classic as fun and tasty as we did!

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Braised Cabbage with Pancetta

This week we have a braised cabbage recipe that is inspired by our international travels. Cabbage is often served as a part of salads or fermented as sauerkraut, but we learned that braised cabbage is delicious—especially when cooked with a pork product (this time it’s pancetta).

We make cabbage salads on a regular basis, and have posted a few recipes in the past: Mediterranean ColeslawTandy Cajun Cabbage Slaw, and Celery Seed Cabbage Slaw are three of our favorites. This week, we bring you a cabbage cooked with pancetta and carrots. We know you’ll enjoy it!

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Karottensalat (German Carrot Salad)

I can’t remember why, but a couple of weeks ago Brent and I thought it would be a good idea to buy one of those 10-lb bags of carrots at Costco. I had visions of carrot juice in the morning, carrot soufflés, and finding other creative ways to use the carrots. Admittedly, we have made neither juice nor soufflé of carrot.

Fortunately, Brent remembered that during our first trip to Germany, we enjoyed a carrot salad that was bright and tangy as we sat on a bench outside Nymphenburg Palace. In our research, we found quite a few varieties but we settled on keeping our version simple. We’re enjoying it now, and I think we’ll be making it more often once spring time arrives. It’s a perfect side dish for a picnic or cookout!

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